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Mouthing Off

By the Editors of Food & Wine Magazine

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This Uni Chawanmushi Tastes Like a Warm Hug

Oakland Chef Kyle Itani is no stranger to urchin-topped egg custard, but he fell in love with the dish when he tasted the uni chawanmushi from chef Chikara Ono at B-Dama.

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Uni Is the New Bacon

Uni Is the New Bacon

Everything's better with... uni? Chefs around the country are embracing the salty-sweet funk and irresistible creaminess of sea urchin.

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